Another Christmas

Did Christmas Eve much in the same way as last: the feast of the 7 fishes, an Italian traditional. No, not Italian, and many of the dishes I served were of the Cajun/Creole kind, and the Jewish kind, too.
7 seafood "dishes": jar of pickled herring, smoked salmon roll-ups with cream cheese, capers, and onions. Hubby wouldn't eat but did admit they looked pretty (would be nice for a party). Shrimp salad in Louisiana remolade sauce served over shredded iceberg. "grilled" oysters in the oven: drained, coated with bread crumbs and parmasean. Crabmeat au Gratin. Fried calamari and the NRA (new recipe alert) Cod Stew, a healthier take on a traditional Italian dish. Great for winter. Easy, too.
Christmas Cod
serves 4
2 tablespoons olive oil
1 chopped onion
1 carrot, peeled and diced
1 celery stalk, diced
1 white turnip, peeled and diced
2 minced cloves of garlic, divided
1/4 tsp. paprika
1 bay leaf
1 can white beans
4 4-oz. portions of cod
salt and pepper
1 halved lemon

Heat 1 tablespoon of oil over medium heat, add veggies, bay leaf, and half of the garlic. Cook for about 7 minutes or until veggies tender. Add the paprika, the rest of the garlic and the drained can of beans. Heat till warm.
Season fish with salt and pepper, and any other desired seasonings. Heat remaining tablespoon of oil over medium-high heat. Cook cod for 3-4 minutes on one side. Flip, then cook for 2-3 more minutes.
Serve veggie-bean stew in bowls and top with cod. Finish with a squeeze of the lemon.

All Things Computer

What to do on a snowy day when you are totally unmotivated? Well, I started with cleaning out old emails, and the day progressed to all manner of computer - Facebook (business - Eldercare Kentuckiana, as well as personal), LinkedIn, Rainmakers, emails, Twitter, and now the recipe blog.
Our second week of CSA (community supported agriculture) featured the following produce: red potatoes, Daikon radishes, butternut squash, Swiss chard, red leaf lettuce, and yes, 2 more lbs. of broccoli. Last week's broccoli did get used for cornbread and cream soup. Also, yesterday, served a healthier version of broccoli salad.
Toss washed broccoli florets with dressing made of chopped onions, green onions, raisins, walnut oil and salad vinegar (has a bit of malt in it, but not as heavy as straight malt vinegar). Tasted good even without the mayo and the bacon.
Tonight, will make a NRA (new recipe alert). Tuscan Bean Soup, with the Swiss chard, butternut squash, and garbanzo beans. To be accompanied by Impossible Broccoli Pie, a once a year favorite, (recipe in an older post) and a salad of apples, walnuts and dried fruit with the red leaf lettuce.

Cooking and Cleaning

A stay-at-home day to cook and clean (can't run the roads all the time).
Making vegetable soup with bison soup bone as I write. With this unseasonably cold weather, the soup will help.
Tonight's meal will be chili made with Quorn. I've mentioned Quorn on this blog before. It is meatless, soyless, very low-fat, and has lots of fiber. It is made in the UK from mycoprotein, a fungi. Mushrooms are one example of fungi. It's a good product for chili, casseroles and spaghetti sauce. You can also buy it formed into patties, and I made a "chicken" Parmesan from it once.
I'm not against meat, but $2.00 of this product will be fine for my low-fat, high-fiber chili.

Community Supported Agriculture

In our quest for the best tasting local meats and vegetables, we signed up for a winter CSA to get us through till March. A true CSA is a pact between local farmer and consumer. The consumer pays up front and then the farmer provides according to how well the crops are doing. We signed up with Grasshoppers Distribution because they work with many farmers to get the best vegetables, meats and cheeses. This year you can also get soup, coffee, and bread.
Hubby picked up our first basket Wed. night. We elected for the small share of produce, 1/2 gallon low-temp pasteurized milk, and 3 lbs. mixed meat. This week, in addition to the milk, our share included kale, something green that resembled baby bok choy, turnips, sweet potatoes, and 2 lbs. of broccoli. That's a lot of broccoli. Our meat for the week was a whole chicken.
Last night I cooked the kale with Louisiana andouille sausage (and sneaked in a turnip - not hubby's favorite), oven-roasted sweet potatoes, with butter and Indiana maple syrup, and that old fave from the 80's, broccoli cornbread. Everything tasted really good. Not sure how I going to hide all the turnips, though!

Flashback: Remember TVP?

Those of us of a certain age may remember  TVP, Textured Vegetable Protein, being sold mixed in with fresh ground meat as a budget stretcher. It is a soy product.
Well, lo and behold, was at grocery with hubby recently, and we were looking for a speciality flour for one of his bread machine recipes. I saw the bag of dehydrated TVP granules. "I didn't know they sold that to consumers".
It is used in a lot of the lower-end microwave "beef" dinners.
It is very high in protein, an excellent source of calcium and a bit of iron. Hubby was open to trying it once I explained what it was.
I hydrated some granules for my homemade meatballs this week. Like tofu, it takes on the flavor of what is mixed with. It is easy to work with - hydrate for a few minutes with boiling water, then cook in the microwave - 4 minutes did the trick for meatballs. Would also work well with meatloaf. I would suggest a 1/2 dry for each half-pound of ground meat.
Although I bought it for nutritional purposes, it is also a great budget stretcher. The meatballs were delicious.
And, like I said, flashback. TVP was used extensively in the 1970's during the time of stagflation, and a hard-hit coffee crop that drove coffee prices to $4 a pound. I never imagined seeing it again, but am glad we did. We don't eat a lot of beef as hubby prefers pork, but for meatballs and meatloaf, this will become my go-to stretcher.

The Beginning of a Year of Eating Well

Where has the time gone? Can't believe it been so long since last posting. Well, that's about to change. This evening, we get our first CSA (Community Supported Agriculture) basket. We had the garden and farmer's markets during the summer (and one local one continues on all year), but wanted "real food" to help get us through the winter. There were many options. We chose the small produce share, JD's Country Milk (low-temp pasteurized) and 3 lbs. mixed meat. This will take us through till March. When the ground becomes frozen, we can expect preserves or bread instead of the produce.
I have slowly been trying to wean us off processed foods, but you know, it just seems somehow un-American! Went to a chain BBQ place for first time last Sunday (had a 2-1 coupon), and the amount of food brought out was embarrassing. Enough for 4, honest. Certainly, a good value, but... the salt, the fat...
And I love Schwan's. Nice to have in the freezer, and they do offer a "Live Smart" line of lower fat and lower sodium products.
So, on to the adventure.

Plan B: Spaghetti Squash

I like spaghetti squash, hubby less so. Usually, only buy one once a year. An Indiana farmer's market had them for a ridiculously low price (they weigh so much, they aren't cheap). Hubby was feeling in a generous spirit, and the squash came home. I don't recall what Plan A was for supper, but somehow did not work out. So, I looked around and spied the squash. Just so happens, the most recent Kroger recipe booklet had a recipe that I clipped. ( I modified it somewhat.)  Conrad remarked it a "keeper", so perhaps we will be having spaghetti squash more often.

Spaghetti Squash

1 Spaghetti Squash, washed
1 Tablespoon olive oil
1 chopped onion
2 minced garlic cloves
1 16 oz. can tomatoes, preferably no-salt (cheese has plenty of salt)
3/4 cup feta cheese or taste
3 Tablespoons chopped black olives (I used Greek)
1/2 tsp. Italian seasoning or more to taste
Freshly ground black pepper

Wash and pierce squash several times with a fork. Microwave starting at 5 minutes and checking till soft. Let cool until able to handle safely.
Meanwhile, heat oil in skillet. Add onion and cook until soft. Add garlic and cook for 2 minutes. Stir in tomatoes and cook only until tomatoes are warm.
Scoop out stringy pulp from the squash (discard seeds) and put in bowl. Plate your squash and sauce to your liking. Add cheese and olives and serve immediately. (You can also put the olives in the sauce.)

I'm Back!

Grandma and Grandpa were privleged to have out of state 4yr. granddaughter spend June and July with us. So, not a lot of new recipes, although I did share my love of cooking with her. We made items together such as meatloaf and cupcakes and frosting from scratch.

Has been horrible hot here this summer. Many weeks of near or at 100 degrees. I feel like a slug most days. Hard to believe I will be shivering in just a few short months! The following are few NRAs (new recipe alerts) the household has tried.

Zesty Zucchini Spaghetti

3/4 lb. uncooked spaghetti
1 7 oz. can chipotle chiles
2 tsp. olive oil
2 minced garlic cloves
4 cups shredded zucchini
salt and pepper to taste
2 Tbs. shredded Parmesan cheese


Cook pasta till al dente or to preference. Use one chile from the can, 2 if you like extra heat (beware, a little goes a long way). Seed the pepper. and use one tablespoon sauce from the can. Mince the chile, add to heated olive oil in pan along with the tablespoon of sauce. Add garlic, cook for 1 minute over medium heat. Add zucchini, cook around 4 minutes, stirring constantly. Toss pasta and zucchini together. Sprinkle with salt, pepper and cheese.

This was really tasty. There was no leftovers!


Bulgar Chicken Salad

A whole grain in your salad.

1 cup bulgar
1 1/2 cups boiling water
1 lb. boneless chicken breast
olive oil as needed
1/4 cup orange juice
2 Tbl. lemon juice
5 oz. arugula or fresh spinach leaves
tomatoes as desired
4 green onions, sliced
1 avocado, chopped

Put bulgar wheat in bowl, cover with boiling water and cover bowl. Let stand for 10 minutes, uncover and allow to cool. Season chicken with salt and pepper. Saute in skillet over medium heat until down. Remove from pan and allow to rest. Then slice for the salad. For the dressing: Whisk 2 Tbl. of olive oil, the OJ, lemon juice and then salt and pepper to taste. Add arugula or spinach to bulgar wheat and toss with the dressing. (I served mine on the side) Top salad with chicken, tomatoes, green onions and the chopped avocado.

For something "healthy" this tasted really good on a hot day!


Thai Chicken and Potato Skillet

Not "authentic" per se, but a quick version of Thai for a weeknight supper.

2 boneless chicken breasts
1-2 potatoes
1 Tbl. oil
1 tsp. minced ginger
1/2 tsp. curry powder
salt and pepper to taste
1/2 tsp. chilli powder
1/4 crushed red pepper flakes
1 cup light coconut milk
2 sliced green onions or 1/4 cup cilantro

Cut chicken into 1-inch pieces. Cut potato into cubes. In large non-stick skillet, heat oil over medium heat. Add chicken, potato, ginger, curry powder, salt and pepper, chilli powder and red pepper. Cook and stir for 3 minutes. Add coconut milk and green onion. Cook uncovered until potato is tender and sauce thickens. Serve over rice.

Swiss Chard and Pinto Bean Soup

This used up some leftovers in the fridge along with the chard from our garden,

1/2 can or whole if you wish of diced tomatoes
1 chopped onion
1 finely chopped carrot
1 stalk celery, chopped
1 can chicken broth
1 can pinto beans or white beans
2 Tbs. olive oil

Saute onion, carrot, celery in olive oil over medium heat. Add chopped swiss chard. Cook for 3 minutes. Add one can of chicken broth and the tomatoes and 1 can of water. Cook for 30 minutes. Add 1/2 tsp. of Italian seasoning if desired.

Zucchini-Crusted Quiche

Zucchini is defintely a summer thing. This quiche is very light and tasty.

2 zucchini, shredded
6 oz. swiss cheese (I recently used provolone with good results)
2 cans crab meat (can get by with 1)
2 eggs
1/3 cup milk
hot sauce shot
1/8 tsp. white pepper and nutmeg

Shred zucchini. Press into 10 inch round dish sprayed with Pam. Sprinkle with cheese. Cover with the crab meat. Beat eggs, milk and seasonings and pour over the crab. Bake at 400 approximately 40 minutes or until center is set.

I Confess I Cook with Campbell's

Yep, I do, but I use the healthy versions because I have to watch my salt.

Chicken with Sun-Dried Tomatoes

3 Tbsp. olive oil
4 skinless, boneless chicken breast halves
1 chopped green onion
1 can cream of mushroom soup (I used healthy)
3/4 cup water
1/4 cup sliced sun-dried tomatoes
2 Tbsp. red wine vinegar
2 Tbsp. chopped fresh basil or 1 Tbsp. dried basil
1/4 cup shredded Parmesan cheese (optional)

Heat 2 tbsp. oil skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides. remove chicken from skillet. add remaining oil and heat tomedim. add green onion and cook 2 min. Stir in soup, wanter, vinegar and basil. Return chicken to skillet and heat to a boil. Reduce heat to low and Cook 5 min. Serve over noodles and sprinkle cheese over.

King Ranch Chicken

I usually use chicken breast in this recipe, but you could pre-cook leg quarters and take the meat off the bone for the casserole.

3/4 boneless chicken breast, cut in bite-size pieces
1 chopped onion
1 rib celery chopped
2 garlic cloves chopped
1 can cream of chicken soup (I use healthy)
1 can cream of mushroom (healthy)
1 can ro-tel tomatoes
2 cups grated cheese - cheddar, or jack or mixed as your preference
8-12 corn tortillas
extra chopped onion for crunchiness if you like

Heat oven to 400.  Spray large skillet with cooking spray, add chicken, onion, celery, cook till chicken no longer pink. Add garlic, cook one minute. Take off heat. In large bowl, stir together soups and tomatoes. Spray 9 by 13 baking dish with cooking spray. Layer tortillas, chicken, soup mixture and cheese. Repeat, adding onion. Top with tortillas for extra crunch. Bake till bubby, at least 30 minutes.

Tidying Up

Tidying up and came across a couple of recently tried newer recipes. Been so busy, have mostly stuck to tried and true, nothing that would excite the readers.

Shrimp Fra Diavolo

1 lb. large shrimp, peeled, deveined
1 tsp. salt.
1 tsp. dried crushed red pepper flakes
3 tablespoons olive, plus 1-2 more if needed
1 onion chopped
1 14 oz. can diced tomatoes
1 cup dry white wine
3 chopped garlic cloves
1/4 tsp. dried oregano leaves
3 Tb. chopped fresh parsley
3 Tb. chopped fresh basil leaves

Toss shrimp in bowl with salt and red pepper flakes. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add the shrimp and cook about minute. Toss and cook another minute. Transfer to a large plate. Add onion to same skillet, adding more oil if necessary and cook until soft, about 5 minutes. Add tomatoes, wine, garlic and oregano. Simmer until sauce thickens slightly, about 10 minutes. Return shrimp to pan and cook for a minute or so. Stir in parley and basil. Taste for seasoning and add more salt to taste. Serve over pasta.

Homemade Shake and Bake

I'm not a big fan of pork chops, but Conrad is. This coating changed my mind and we were fighting over the leftovers!

For 4 chops:

3 Tb. whole-wheat flour
3 TB. cornmeal
1 tsp. salt (I used a little less kosher salt)
1 tsp. sage
1/2 tsp. garlic powder
1/2 tsp. paprika
1 tsp. dried Italian seasoning
1/4 tsp. cayenne

Shake all ingridients in paper or plasic bag. Add chops one at a time. Back chops on a rack on a roasting pan in 425 oven until done and brown, about 20 minutes.

Mushroom Barley Pilaf (goes well with pork chops)

1 can chicken broth
1/4 white wine
1 cup quick-cooking barley
pinch of salt
1 8oz. package sliced mushrooms
1 tsp. dried Italian seasoning

Bring chicken broth, wine, onion, mushrooms and seasonings to a boil. Add barley. Turn heat to low and cook 10-12 minutes till barley is done. Stir to mix.
1 onion chopped

Been Gone But Not Forgotten

Haven't posted since my father's sudden death early Feb. and besides, have been just plain busy. I had said that I would not let this become a chore. So here are a few of the many new, quick and easy (and inexpensive) recipes I have tried in the past couple of months.

Cheesy Tomato Bake

1 chopped onion
2 T. butter
3/4 c. sour cream
1/4 c. light or regular mayo
1 c. shredded cheddar
1 c. shredded mozarella
salt and pepper to taste
dried Italian seasoning to taste
2/3 c. milk
2 c. biscuit mix (I used reduced fat with good results)
3 ripe tomatoes
1/4 c. Parmesan cheese

Heat oven to 400. Spray 9 by 13 dish with cooking spray. In skillet, heat butter and onions, cooking until lightly brown and soft. Place onions in a large mixing bowl and add sour cream, mayo, cheddar and mozzarella cheeses and seasonings, mixing well. In a separate bowl, stir together milk and biscuit mix. Pat dough on bottom and up sides of baking dish. Slice tomatoes and place on top of dough. Spoon sour cream mixture over all, smoothing to edges. Sprinkle with parmesan and bake for 25 minutes until brown. Let cool 10 minutes before serving.

Tasty Corn Bake

1 c milk
1 beaten egg
1 c. cracker crumbs
salt and pepper to taste
1 can creamed corn (17 oz.)
1 grated carrot
2 chopped green onions
1 T. melted butter

Heat oven to 350. Combine milk, egg, 2/3 c. of the crumbs, salt and pepper, mix well. Add corn, carrot and onions, blend well. Place in buttered 1 quart casserole dish. Toss melted butter with remaining crumbs. Sprinkle over casserole. bake for one hour or until firm.

Spinach Parmesan

2 packages frozen chopped spinach (10 oz. each)
1 8 oz. package cream cheese
1/3 c. milk
1/2 c. parmesan cheese

Heat oven to 350. Cook spinach in microwave according to package directions. Drain well. Place spinach into buttered 1 qt. casserole dish. Combine softened cream cheese and 2 T. of the parmesan. Spread mixture over spinach. Sprinkle with remainder of the parmesan. Bake until heated through, around 20 minutes.

Sweet Potatoes with Pecans and Blue Cheese

1 potato per person, peeled and diced
1 T. olive oil
dried thyme to taste
1/2 cup chopped pecans
crumbled blue or roquefort cheese

Heat oven to 425. Toss potatoes with olive oil and thyme. Roast for 30-45 minutes or until tender. Toss gently with pecans and cheese. Salt and pepper to taste.



Golden Potato-Cauliflower Soup
2 t. olive oil
2-3 chopped green onions
1/3 c. chopped celery
1/2 cauliflower, sliced
2 medium sliced, peeled yukon gold potatoes
2 14oz. cans fat-free, low-sodium chicken broth
salt and pepper to taste
dash of ground red pepper
1 t. lemon juice

Heat oil in large saucepan over medium heat. Add green onions and celery, cover and cook 2 minutes. Stir in cauliflower, potatoes, broth, and seasonings, bring to a boil. Reduce heat, cover and simmer 15 minutes or until veggies or tender. Add lemon juice. Place mixtues, in batches as necessary in food processor and process until very smooth. Add more broth if necessary to thin out to desired consistency.


This was a really satisfying pasta dish.
Rigatoni with Proscutto and Parmesan

1 lb. rigatoni pasta
1/4 c. extra-virgin olive oil
1 green onion, chopped
1/2 c. chicken broth
1 c. grated parmesan cheese
2 ounces prosciutto, cut into 1/4-inch strips
salt and pepper

In pot of boiling water, cook pasta until al dente, following package directions. Drain. Meanwhile, in a LARGE skillet, heat olive oil over medium heat. add green onion and cook until softened about 2 minutes. Add chicken broth, bring to a boil, then lower heat to medium. Add pasta and toss. Remove skillet from heat and stir in the cheese, reserving some for the top.


Potato Mushroom Omelette

2-3 large potatoes, pared, diced, parboiled
3 T. olive oil
1/2 c. fresh or canned mushrooms
1/2 c. sliced white or green onions
7 eggs
1/2 c. milk
salt and pepper to taste
dash of hot sauce
dried Italian seasoning to taste
1/2 c. shredded Swiss

Heat oven to 350. In skillet, heat parboiled potatoes in oil for 5 minutes, then add mushrooms and onions, and cook until onions are tender. Spread mixture in greased 9-inch square baking dish. Beat eggs and milk in bowl with seasonings until very fluffy. Pour mixture over eggs. Bake 20-25 minutes until puffy. Top with cheese and serve immediately.


Okay, this might not sound great, but it was really quite tasty and an excellent way to use up the leftover sauerkraut from St. Patrick's Day.

Beef-Sauerkraut Skillet

1 T. butter
1 can or jar or whatever's leftover in the bag of sauerkraut
2 large potatoes, peeled and very thinly sliced
1 medium onion, chopped
salt and pepper to taste
1 lb. ground meat
1 8 oz. can tomato cause

Melt butter in large skillet. Spread sauerkraut in bottom of skillet (drain the sauerkraut first). Arrange potato slices on top and sprinkle with the onion. Top with the meat (raw). Sprinkle lightly with salt and pepper and any other desired seasonings. Pour tomato sauce over meat. Cover and place over high heat until heated through. Simmer over low heat for 45 minutes to an hour or until potatoes are tender and most of liquid has evaporated.

An oldie but goodie

Mexican Egg Thingie

1 can (7 oz.) whole green chiles
3 cups shredded cheddar
1/2 shredded Jack
4 eggs
1 13 oz. can evaporated milk
salt and pepper to taste
dash of hot sauce
1 bunch of green onions, chopped

Split chiles and cover bottom of baking dish. Spread chiles with the cheeses. Stir eggs with milk and seasonings. Pour over cheese. Can be refrigerated overnight at this point if desired. When ready to bake, top with green onions. Bake in 350 oven for 35-45 minurwa oe until casserole bubbles and puffs up.


Another satisfying pasta dish. I craved carbs during the winter. and yeah, gained back 5 lbs.!
Saucy Carbonara Pasta

1 16 oz. box spagetti
2 T. olive oil
4 oz. pancetta or bacon
1/3 c. chopped walnuts
4 (yes, four) cloves minced garlic
1/2 c. white wine
1/4 t. crushed red pepper flakes
2 eggs
1 c. parmesan cheese, divided
1/4 c. chopped parsley
freshly ground black pepper

Cook pasta according to package directions. Meanwhile, in a LARGE skillet, heat the oil. Add pancetta and cook 3-5 minutes until crisp. Add walnuts, garlic and red pepper flakes. Cook 1-2 minutes, stirring often to not burn the nuts. Add wine and cook another 2-3 minutes to slightly reduce. Drain pasta and add to the skillet. In a small bowl, whisk the eggs with half of the cheese. Pour egg mixture into pasta and toss. Top with rest of cheese, parsley and pepper

Yet another pasta recipe

Spaghetti with goat cheese, Italian sausage and olives

4 Italian sausages (or 8 oz. bulk)
1/2 t. thyme
3 chopped garlic cloves
1 t. hot red pepper flakes
10-12 oz. spaghetti
2 T. olive oil
3/4 c. pitted greek olives
6 oz. crumbled goat cheese
chopped fresh basil to taste

Remove sausage from casings and break into small pieces. Saute until brown. Remove from heat and add thyme, garlic, and pepper flakes. Set aside. Cook spaghetti al dente. Drain and toss with sausage mixture. Add goat cheese and toss gently again. Top with basil and serve.

Slow-Cooker Bolognese Sauce

1 T. butter
1 chopped onion
 1 rib celery, chopped
1 finely chopped carrot
2 lb. lean ground beef
salt and pepper
pinch of nutmeg
1 c milk
1 c. white wine
2 28 oz. cans crushed tomatoes

Melt butter in large saucepan over medium heat. Add onion, celery and carrot and cook until softened, about 5 minutes. Turn heat to high, add meat, cook until no longer pink. Season with salt, pepper, nutmeg. Pour in milk, wine and bring to a boil. Lower heat and cook at a lively simmer until most of liquid has evaporated, about 15 minutes. Transfer mixture to slow cooker, stir in tomatoes, cover and cook on low for 8 hours. Remove lid, stir and cook another 30 minutes.

Chicken Slivers with Chipotle-Peanut Sauce

1 T. olive oil
3 chopped garlic cloves
1 chopped onion
2 tomatoes, cut up
2 chipotles in adobo
1/2 c. peauts
1/2 c. chicken broth
salt to taste
4 boneless chicken breast halves

Over medium heat, cook onion and garlic until soft. Transfer mixture to blender and add tomatoes, chiles, peanuts and broth. Puree until smooth. Return to pan and simmer to blend flavors. Cut chicken into slivers and grill or broil in oven as desired. Serve with sauce.

Slight Detour Off the Straight and Narrow

After a very healthy dinner Sat. night of roasted pork tenderloin, speckled butterbeans (southern thing) and oven-fried green tomatoes (another southern thing), made detour off the path to weight loss righteousness. It has become something of a tradition to have snacky food during the premiere of "24" and we did. In keeping with trying to use up what's in the pantry and freezer, this is what I came up with.

Ro-Tel Dip with 2% Velvetta
Now, I know Velvetta is not real food, and I only buy a loaf once a year, it must be a winter blues kind of thing.
Black-eye Pea Dip. This sounds disgusting, but really, is good, and fiber is good for you. Remember, beans are our friends. 2 peeled garlic cloves in the food processor. One drained can of black-eye peas (I also rinse them to remove some salt), 3 oz. of fat-free cream cheese and hit of hot sauce. Process till smooth and bake at 400 till bubbly.
Little Smokies in BBQ sauce. I used Beef. You can buy Turkey ones with less fat, but they compensate that with way extra salt. As a once a year treat, I'll take the fat. My blood pressure thanks me if not my heart.
Breaded shrimp from the freezer. A convenience product I had not tried before. Sea Cuisine frozen fish is handy to have on hand and is tolerable in terms of fat and salt. The shrimp were tasty but I won't buy them again - a little greasy.
Cut-up Italian pork sausage link from a local source - very tasty.
Chips and crackers of course. Now, I did get some fiber, and some dairy, but I didn't need breakfast, and wasn't hungry till 1:00 pm the next day. But, we'll get back on the highway to a much better way.

Still Working on That Healthy Stuff

Tax bills, dentist bills, furnace bill, Christmas bills and now whopper of a car bill have had me doing the freezer/pantry challenge with grocery store runs limited to fresh veggies and dairy products. But not to fear, we still eat well.

The last of the eggnog was turned into tasty eggnog muffins, enhanced by shaving of fresh nutmeg, I'm sure.

Eggnog Muffins

3 cups all-purpose flour
1/2 sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 egg
1 3/4 cup eggnog
1/2 cup canola or vegetable oil
1/2 cup raisins (I was out, didn't miss them)
1/2 cup chopped pecans

In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil, stir into dry ingredients just until moistened. Fold in raisins and nuts. Fill greased or paper-lined muffin cups 2/3 full.

Bake at 350 for 20-25 or until done. Cool on wire racks.

Main-dish Spinach Salad

For each salad:

Spinach, 1/2 sliced apple, 1/2 cup canned chickpeas, 2 Tablespoons sunflower seeds, 1 oz. goat cheese. Serve with your favorite oil and vinegar dressing.

Pumpkin Soup

2 teaspoons olive oil
1 onion, chopped
2 chopped celery stalks
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 teaspoons sugar
1/4 teaspoon ground nutmeg
pinch of cinnamon
salt and pepper to taste
1 14 oz. can pumpkin
1 potato, peeled and cut into small cubes
4 cups vegetable or chicken broth (2 cans)
1/4 cup low or non-fat sour cream
2 green onions, chopped

In large pot, heat oil over medium heat. Add onion, celery, garlic, giner and sugar and cook 4 minutes or until tender. Add nutmeg and cinnamon. Season with salt and pepper to taste, stir to coat. Add pumpkin, potato and broth. Bring to a boil. Reduce heat to medium-low, partially cover and simmer 20 minutes or until potato is done. Let cool, then process in blender or food processor till smooth. Reheat when ready to serve. Top with sour cream and green onions and desired.

Spinach and Cheese Quiche

1 Tablespoon butter
1 chopped onion
1 minced garlic clove
1 10oz box frozen spinach, thawed and squeezed dry, or one bag fresh, steamed and squeezed dry
3 oz. shredded swiss cheese
1 9 inch pie shell (not deep dish)
2 eggs, beaten
1 cup of milk (I used skim)
salt and pepper
pinch of nutmeg (I used freshly grated)

Preheat oven to 375. In a small skillet, melt butter. Add onion and cook till tender. Add garlic and cook for one minute. Take off heat to cool. Sprinkle onion mixture, spinach and cheese over bottom of pie shell. Beat milk and eggs together, seasoning with salt, pepper and nutmeg. (I hit everything with a little hot sauce). Pour into crust. (This was very full, so I put pie shell on foil-covered baking sheet before placing in oven.) Bake 45 or until set and nicely browned. Let set for 10 minutes after removing from oven.

Basque Seafood Soup

1 chopped onion
2 chopped celery stalks
1 garlic clove, minced
1 Tablespoon butter
1 14 oz. can tomatoes
1/4 cup white wine
1 chicken bouillon cube
1 can water
salt and pepper to taste
1/4 teaspoon thyme
1/2 lb. white fish, cut into chunks
(I also added a small can of crabmeat)

Cook onion, celery, garlic in the butter until tender. Stir in tomatoes, wine, water, bouillon cube and seasonings. Simmer 30 minutes. Add seafood. Cook for 5 minutes, serve.

New Year's Repast

New Year's Eve Feast was:

Hot Artichoke Dip (not weight-watcher friendly, but I only make it once a year)

1 can (14oz) artichoke hearts
1 cup mayonnaise (can use low-fat or fat-free)
1 cup grated parmesan cheese
1/4 Dijon style mustard
1 Tablespoon lemon juice
hit of hot sauce
salt and pepper to taste

Drain artichokes, squeezing out as much water as possible. Place artichokes, mayonaisse, cheese, garlic and mustard into food processor with steel blade or blender. Process until chopped but not pureed. Add salt and lemon juice. Turn into shallow baking dish sprayed with cooking spray. Bake at 350 for 20 minutes or until browned on top. Serve with vegetables, chips and/or crackers.

Broiled Lamb Chops
Homemade Mac & Cheese
Boudin

New Year's Day

Blackeye Pea Soup, Cabbage and Cornbread

Hubby was in charge of supper. He recreated Rachael Ray's Holiday Feast in 60 minutes. Highly recommended. Recipes can be found at Food Network

Orange Balsamic Rock Cornish Game Hens
Braised Carrots and Fennel
Yukon Gold Potatoes: Jacques Pepin Style
Olive and Garlic Soft Cheese Spread with Whole-Grain Baquette

We'll get healthy if it kills us

The Christmas turkey breast was tasty and yielded enough meat for a casserole and a soup. Recipes follow.

Healthy (Are you tired of that word yet?) Squash & Turkey (or Chicken) Casserole

8 slices whole-wheat bread - or whatever bread you have
cooking spray
1 thinly sliced onion
3-4 medium yellow squash, thinly sliced
2 garlic cloves, finely minced
1/2 boneless cubed chicken breast, or leftover cubed cooked chicken or turkey
1 cup low-fat shredded mozzarella cheese
2 tsp. Italian seasoning
salt and pepper to taste

Cut bread into cubes, spread on baking sheet and let dry overnight in oven or toast in 350 oven on both sides for 10 ten minutes.
Preheat oven to 350. Spray large dutch oven with cooking spray and add onion. Cook until onion is soft, about 5 minutes. Add squash and garlic. Add more cooking spray if needed. Cover and cook until squash is soft and tender about 5 minutes. Remove vegetables from pan. Add chicken if using raw chicken for the recipe and cook until no longer pink. In a large bowl, mix veggies, bread cubes and chicken or turkey. Mix in cheese and seasonings. Bake for 15 minutes or until cheese is melted.

I cut up the turkey breast and put in the slow cooker to obtain broth and the last of the meat. Made turkey soup.

Last of the turkey soup

Turkey broth and meat
1 onion chopped
2 garlic cloves
1 can ro-tel tomatoes
1 can hominy
3 potatoes chopped
1 chopped green pepper
1 tablespoon cumin
salt and pepper to taste

Throw all together, cook until potatoes are done. Adjust seasonings, rather tasty indeed.

Tried this a few weeks ago, slipped under the food blog radar.

Thai Chicken Legs with Vegetables

1 can (14oz.) lite or reg. coconut milk (not cream of coconute)
2 Tablespoons flour
1 Tbsp. each Thai read curry base (such as A Taste of Thai) and minced garlic
1 tsp. salt
combination of chicken legs and thighs as your family desires, skin removed
1 onion, sliced
2 large carrots, sliced
1 bell pepper, sliced
2 cups frozen okra or green beans

Whisk coconut milk, flour and curry base in slow cooker until smooth. Whisk in garlic and salt. Add chicken, onion and carrots, stir to mix. Scatter bell pepper on top.
Cover and cook on low 6 to 8 hours. Stir in okra or green beans and cook until crisp tender. Serve over rice.

Kushari  (a variation of lentils and rice)

1 cup elbow noodles
1 cup rice
1 cup lentils
1 cup chopped green pepper
1 14 oz. tomato sauce
1 garlic clove, minced
2 Tablespoons cumin
salt and pepper to taste
1 onion, sliced
1-2 Tablespoons olive oil

cook elbow noodles, drain, set aside. Cook rice. Set aside. Cook lentils - 3 cups water, 1 cup lentils, adding more water as necessary till lentils are done.
Make sauce. Saute peppers in 1 Tablespoon oil. Add garlic, tomato sauce, cumin and salt and pepper to taste. Simmer 10 minutes. In another skillet, heat onions in 1 Tablespoon oil and let cook until carmelized.

Add a couple of spoonfuls of sauce to noodles. Arrange as follows: Rice and lentils together, noodles on the side, sauce and onions on top. Different and GOOD, and good for you, too.